2 Put the black beans, three of the eggs and the vanilla bean paste or extract in a food processor and blitz until smooth.

3 In a large mixing bowl, beat together the low-fat spread and sugar using a hand-held electric whisk until pale and fluffy. Add the remaining eggs, one at a time, beating well after each addition. Add the black bean mixture to the bowl and stir until well combined. Finally, gently fold in the cocoa powder, baking powder and bicarbonate of soda until everything is incorporated.

4 Pour the mixture into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave to cool in the tin for 15 minutes, then turn out on to a wire rack and leave to cool completely.

5 Put the white and milk chocolate in two separate small microwave-safe bowls and microwave each one for 30 seconds until the chocolate has melted. Drizzle over the cake. Leave to set, then serve.

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